Cajun Shrimp Étouffée with a Twist

This Cajun Shrimp Étouffée blends traditional flavors with a creative touch, featuring succulent shrimp simmered in a rich, flavorful roux with a hint of smoked paprika and fresh herbs. The dish is served over fluffy rice, offering a delightful contrast of textures and a burst of flavors that is both comforting and exciting. Perfect for a family dinner or a gathering with friends, this recipe respects traditional culinary principles while adding a modern flair.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 celery stalk, diced
• 4 cloves garlic, minced
• 2 cups chicken or seafood stock
• 1 can (14.5 oz) diced tomatoes, drained
• 2 bay leaves
• 1 tsp smoked paprika
• 1 tsp cayenne pepper (adjust to taste)
• 1 tsp dried thyme
• Salt and black pepper to taste
• 2 green onions, sliced (for garnish)
• 1/4 cup fresh parsley, chopped (for garnish)
• Cooked white rice (for serving)

Instructions:

1. In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat.
2. Whisk in the flour to create a roux, cooking until it turns a deep brown color, about 20-30 minutes, stirring constantly to prevent burning.
3. Add the diced onion, bell pepper, and celery to the roux, and cook until the vegetables are soft, about 5 minutes.
4. Stir in the minced garlic and cook for an additional minute until fragrant.
5. Gradually add the stock, whisking to combine and eliminate any lumps.
6. Add the drained diced tomatoes, bay leaves, smoked paprika, cayenne pepper, thyme, salt, and black pepper. Stir well and bring to a simmer.
7. Reduce heat to low and let the mixture simmer for about 20 minutes, stirring occasionally.
8. Add the shrimp to the pot and cook until they turn pink and opaque, about 5-7 minutes.
9. Remove bay leaves and adjust seasoning if necessary.
10. Serve the shrimp étouffée over cooked white rice, garnished with sliced green onions and chopped parsley.